Heat the coconut oil in the pan, when melted add the onion and garlic and let it sizzle until clear, add the oregano and stir it well.
Add the can of tomatoes and the tomato paste mix it together and add the chicken stock/bone broth and let it cook for 10 min under a low to medium heat.
Rinse the chickpeas and add them to the soup, let them cook for 20 min.
When cooked blend the soup in the pan, when all is blended well together seasoning with salt and pepper.

Serve it in a nice bowl add some sprinkled feta cheese and garnish with some fresh thyme.